Easy Chicken Ramen Stir Fry

Chicken Ramen Stir Fry- a quick 30 minute meal that is loaded with bold flavors.

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Craving a quick and delicious meal that takes regular ingredients a step above the ordinary? This Simple Chicken Ramen Stir Fry is here to rescue your taste buds from monotony without a bunch of hassle! Forget those seasoning packets and embrace a homemade sauce, vibrant veggies, and tender chicken, all wok-tossed to perfection. It comes together in under 30 minutes, uses whatever odds and ends veggies you have in the fridge, and is sure to be a quick family favorite.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: chicken, chicken ramen stir fry, ramen stir fry, stir fry

Servings:

Calories: 372kcal

Equipment

1 Wok
1 Collander

Ingredients

9 ounces ramen noodles 3 packages, discard the seasoning packets
2 chicken breasts thinly sliced
Salt and Pepper to taste
2 tablespoons olive oil
4 cups Assorted vegetables bell peppers, broccoli, mushrooms, snap peas, etc.

For the Homemade Sauce:

1/3 cup water
2 teaspoons corn starch
2 tablespoons soy sauce
1/4 cup hoisin sauce can sub oyster sauce
1 tablespoon ginger paste or grated ginger
1 tablespoon minced garlic
1/2 tablespoon sesame seeds
1 teaspoon sriracha
1/2 cup chicken broth or pasta water optional

Instructions

Prepare the Ramen Noodles:

Discard the seasoning packets.
Bring a large pot of water to a boil.
Cook the ramen noodles in boiling water for 3 minutes, until just tender.
Reserve 1/2 cup of pasta water
Drain and set aside.

Make the Homemade Sauce:

In a bowl, whisk together sauce ingredients, except pasta water or chicken broth. Set aside.

Stir Fry the Chicken:

Heat a wok or large skillet over medium-high heat for about 5 minutes before starting to cook.
Add 1 Tablespoon olive oil and working in batches, so as not to over-crowd the wok, stir-fry the sliced chicken until fully cooked and browned. Remove from the wok and set aside.

Sauté Veggies:

In the same wok, add other tablespoon of oil, as needed.
Add assorted vegetables and stir-fry 3-4 minutes, until the vegetables you select reach your desired level of crisp tenderness.

Combine Everything:

Return the cooked chicken to the wok.
Pour the homemade sauce over the chicken and veggies.
Stir fry for 1 minute until sauce starts to thicken
Add the cooked ramen noodles and toss everything together until well coated and heated through.
For a saucier dish, slowly add up to 1/2 cup of pasta water or chicken broth, until desired consistency is reached.

Serve and Enjoy:

Dish out the Chicken Ramen Stir Fry onto plates or into bowls.
Garnish if desired, and serve. The best garnish to use is chopped green onions, sesame seeds, or a drizzle of sriracha, if desired.

Notes

Note 1: Heat your wok well before adding ingredients, give it about 5 minutes over medium-high heat before adding anything. Stir fry is all about high heat and quick cooking to maintain the crispness of the vegetables and the tenderness of the chicken.

Note 2: If you cut your chicken too thick, you can leave it in the pan while you stir fry the vegetables, in order to help it cook through. So after browning the outside of the chicken, leave it in the wok, and add in vegetables. If thinly sliced, remove from pan while stir frying veggies so as not to overcook it.

Note 3: Overcrowding the wok can result in steaming instead of stir frying, and you won't get those caramelized edges, or browned bits on the chicken, which add so much flavor. Cook the ingredients in batches if needed to maintain the desired texture and prevent them from becoming soggy. It is a dance of adding and taking ingredients out of the pan to get perfect cooking, then adding them back in at the end to finish.

Nutrition